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with a raspberry vinaigrette.
For dessert, choice of • Bavarian apple tart with raspberry coulis • Fruit sorbet • Five-layer chocolate terrine with fruit sauces.
Chef Canard offers this recipe for a rolled loin of veal:
(Chefs note: red veal is free range cattle raised on its mother's milk. The color is much redder than the paler color of the more widely available commercially-raised veal.)
For the veal and duxelles:
3 1/2 to 4 lb. boneless loin of red veal, 1 large piece caul fat, 1/4 lb. porcini mushrooms, 1/4 lb. cepes mushrooms, 1 lb. shiitake mushSee
House, Page B-4
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